南瓜汁发酵优良乳酸菌的筛选与鉴定  

Isolation and Identification of Lactobacillus for Pumpkin Juice Fermentation

作　　者：李慧[1] 赵婧[1] 陈超[1] 李全宏[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品研究与开发》2014年第2期99-102,共4页Food Research and Development

基　　金：国家自然科学基金面上项目(30972047)

摘　　要：为了获得具有优良发酵特性的乳酸菌进行南瓜汁发酵,从不同品牌酸奶及泡菜浓浆中,通过MRS培养基利用稀释涂布平板法进行菌种分离,初步得到乳酸菌9株。通过对得到的菌株进行产酸能力、耐酸及耐胆盐能力测定筛选出St1、St3、St5、St8 4株乳酸杆菌。将筛选出的菌株接种于南瓜汁中发酵,得到的发酵液酸度适中、乳酸菌生长良好。因此,确定这4株菌作为后续发酵菌株。对优选的菌株进行生理生化及分子生物学鉴定,结果表明,这4株乳酸菌分别为:干酪乳杆菌、植物乳杆菌、植物乳杆菌植物亚种及鼠李糖乳杆菌。In order to obtain lactic acid bacteria with good characteristics which were used in fermentation pumpkin juice, 9 lactobaeillus were isolated using spread-plate method in MRS medium from different kinds of yogurts and pickling vegetables. Through preliminary and secondary screening with acid-producing quality, acid-tolerance and bile salt-tolerance,4 stains with high performance in producing acid and gastric resistant were obtained. Pumpkin juice was fermented with the 4 strains and the fermented juice had excellent fermentation performance. The strains were identified with physiological,biochemical and molecular biology identification and they were proved to be Lactobacillus casei, Lactobacillus plantarum, Lactobacillus plantarum subsp.plantarum and Laetobacillus rhamnosus.

关 键 词：乳酸菌 发酵 南瓜汁 鉴定 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]